Selection of market lambs is based on what three main factors?

Selecting market lambs is primarily influenced by weight, finish, and muscle because these factors directly impact the quality and profitability of the lamb when sold.

Weight is vital because market lambs are typically evaluated and priced based on their live weight. Heavier lambs usually yield more meat, which is desirable for both producers and consumers.

Finish refers to the amount of flesh covering the lamb's bones, which affects meat quality. A well-finished lamb has adequate fat covering, contributing to tenderness and flavor, appealing to consumers.

Muscle development is equally important since it dictates the overall meat yield and the lamb's conformation. Lambs with good muscle characteristics are more likely to meet market demands for quality cuts of meat.

These three criteria collectively ensure that the selected lambs not only conform to market preferences but also meet production goals for profitability. In contrast, factors such as age, breed, and health may play supporting roles in selection, but they do not directly influence the marketability in terms of meat quality to the same extent as weight, finish, and muscle.